Энциклопедия специй. От аниса до шафрана - читать онлайн книгу. Автор: Джон А. О'Коннелл cтр.№ 85

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Каждый, кто ищет более подробную ботаническую информацию о предмете этой книги, должен найти в Google сайт Spice Pages Гернота Катцера – вот уж где вас будет ждать настоящий праздник изобилия подобных сведений. Каждый, кто заинтересовался употреблением специй в древности, должен прочитать книги Эндрю Долби «Опасные вкусы: история специй» (Andrew Dalby. Dangerous Tastes: The Story of Spices, 2000) и «Еда в Древнем мире – от А до Я» (Andrew Dalby. Food in the Ancient World from A-Z, 2003). А для углубленного, стимулирующего дальнейший интерес к изучению предмета нет ничего лучше книги Джека Тёрнера «Специи: история искушения» (Jack Turner. Spice: The History of a Temptation, 2004). С удовольствием читал и использовал материалы из книг Джона Кейи «Путь специй» (John Keay. The Spice Route, 2005), Джайлса Милтона «Мускатный орех для Натаниэля» (Giles Milton. Nathaniel’s Nutmeg, 1999) и Берты Додж «В поисках специй и новых миров» (Bertha S. Dodge. Quests for Spices and New Worlds, 1988). Я также многим обязан Тому Стобарту за его книгу «Травы, специи и пряности» (Tom Stobart. Herbs, Spices and Flavourings, 1970) и Элизабет Дэвид за бодрящую читателя главу «Специи, соль и ароматизаторы» (Spices, Salt and Aromatics) в книге «Английская кухня» (Elizabeth David. English Kitchen, 1970). Более полная библиография приведена в списке литературы.